A new take on traditional hummus, this Homemade Harissa Hummus is the perfect recipe to satisfy spicy hot dip lovers!
I’m trying to get better.
Sometimes, you just have to be strong and I’m going through one of those phases now. I’m sure you’ve experienced these phases through your life time, too. After all, this is what makes us experienced, right?
I’m trying to get back on track, trying to work more and develop more recipes for you because you are the best! You have always been there to read and make the recipes on the blog and you let me share my moments with you, so, thank you!
Today, I’m here with a very simple recipe, homemade harissa hummus. The first time I had harissa was in an American Express airport lounge in Houston, TX. There was this harissa chicken that was really tasty and the heat and flavor from harissa made it perfect.
I knew that harissa is something that I would love to have in my fridge because to be honest, I love any food and ingredient that’s Middle Eastern. After all, I’m from that part of the world and my taste buds long for Middle Eastern goodies all the time. And this homemade harissa hummus is the cure to an urgent Middle Eastern craving!
Here I’m going to show my go-to hummus recipe. It’s really easy, you basically just put everything in a blender or a food processor and after some minutes, you have the creamiest, most delicious homemade harissa hummus!
To make a good hummus, you should look for the prefect consistency. We don’t want it too thick and we don’t want it too watery. This depends on the tahini you use and also on the quality of the chickpeas. If my hummus is too thick, I add a little bit of hot water (one tablespoon at a time) and process again.
Try this homemade harissa hummus, I hope you enjoy it!
Homemade Harissa Hummus
- 1 can chickpea
- 1/3 cup tahini
- 3 tbsp olive oil
- 1 tsp salt
- 2 garlic cloves
- Juice of one lemon
- 1/2 tsp harissa paste more or less depending on how spicy you like the hummus to be
Put everything in a strong blender or a food processor and blend until smooth and creamy. If the hummus is too thick, add one tablespoon hot water at a time until reaches desired consistency.